Couscous with Vegetables

Kesksou Bil Laymoun

Ingredients

couscous
carrot
turnip
cabbage
zucchini
pumpkin
onion
tomato
1/2 teaspoon ground ginger
pinch of saffron
coriander and parsley
olive oil
sea salt and cracked pepper

Method

Heat the oil in a heavy based pan and cook the onions for a minute. Add the herbs and the hard vegetables. Cook until tender then add the saffron, ginger and the rest of the vegetables. Stir to coat in the oil. Pour enough boiling water over the couscous to cover and leave for about 30 seconds. Then pour the couscous over the vegetables and add 1/2 cup of water. Cover with a lid for five minutes so the steam cooks the couscous. The couscous should be light and fluffy, not soggy at all and there should be no liquid left in the pan.